Csipetke

Name: Csipetke
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Hungarian
Ingredients: 2 cups all-purpose flour; 2 large eggs; 1/4 tsp salt; 1/4 cup warm water; 5 cups beef or chicken broth; 1 tbsp unsalted butter; 1 tsp fresh parsley, chopped, chopped; 1/4 tsp black pepper

Tiny Hungarian egg noodle dumplings made by pinching dough directly into boiling water. A simple yet satisfying side dish that absorbs flavors beautifully.

25 minEasyServes 4240 cal/serving

HungarianSideStovetopVegetarian

Ingredients

2 cups all-purpose flour
2 large eggs
1/4 tsp salt
1/4 cup warm water
5 cups beef or chicken broth
1 tbsp unsalted butter
1 tsp fresh parsley, chopped, chopped
1/4 tsp black pepper

Instructions

1

In a bowl, combine 2 cups all-purpose flour and 1/4 tsp salt. Make a well in the center and add 2 large eggs. Mix with a fork, gradually adding 1/4 cup warm water until a stiff dough forms. The dough should be slightly sticky but manageable.
2

Bring 5 cups beef or chicken broth to a rolling boil in a large pot.
3

Holding a small bowl of dough over the pot, use your thumb and index finger to pinch off pea-sized pieces of dough directly into the boiling broth. The dumplings will sink initially, then float when cooked through, about 2-3 minutes.
4

Continue pinching dough into the broth until all dough is used. Work in batches if needed to avoid crowding the pot.
5

Once all dumplings are added and floating, simmer for another 2 minutes. Stir in 1 tbsp unsalted butter.
6

Season with 1/4 tsp black pepper and taste for salt, adjusting as needed.
7

Ladle into bowls, garnish with 1 tsp chopped fresh parsley, chopped, and serve hot as a side dish.

Questions

Can I make Csipetke dairy-free?

Yes. The dairy in this entry is 1 tbsp unsalted butter. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Csipetke gluten-free?

Yes. The gluten in this entry is 2 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Csipetke keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Csipetke?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Chicken Paprikash main
Lemon Oregano Roast Chicken (Kotopoulo Riganato) main
Tempeh Reuben Sandwich main

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